• Prep Time: 8 hours 15 mins
  • Cook Time: 5 hours
  • Total Time: 13 hours 15 minutes
  • Yield: 4-6 servings


  • 1 pound dry black beans, soaked overnight in plenty of water (* see note above)
  • 3 pounds pork bones such as pork necks
  • 3 medium garlic cloves, crushed
  • ½ pound onion, cut into large pieces
  • 1 knob fresh ginger, about 1 ½ ounce
  • 1 medium to large tomato, cored and cut into quarters
  • 2 small or one large jalapeño, stemmed but seeds left in, cut up
  • 1 cup dry plain long grain white rice
  • Salt and pepper to taste
  • ¼ teaspoon Sriracha hot sauce, optional


  1. Four to five hours before serving (or the day before), or made the day before, in a 6 quart pot, place pork bones, garlic, onion, ginger, tomato and jalapeño. Fill the pot with water and bring to a boil.
  2. Skim off foam, lower to a simmer and cook for three hours, adding more water as needed to end with one quart of stock. (We added water twice, so check each hour or so.)
  3. Strain and discard solids. If making day before, refrigerate and remove solidified fat and discard. If using same day, skim off and discard fat with a ladle.
  4. Drain and rinse beans.
  5. In a medium pot or large sauce pan, place stock and rinsed beans and bring to a boil. Reduce to a fast simmer and cook 30 minutes partially covered.
  6. Lower to a low temperature, cover tightly and cook 30 to 45 minutes more or until beans are tender. There will be a little liquid left which should be served with the beans.
  7. Taste and add salt, pepper and optional hot sauce to your liking.
  8. Plan to cook white rice according to package directions to be done when beans are done.
  9. Serve beans over the white rice with (optional) sriracha on top.

source familyfeast

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